Vegan Almond Meringue Cookies are perfect for a unique twist on Christmas cookies. They are made with aquafaba and almond flour, which means that these vegan cookies are also gluten-free. The recipe for these Almond Meringue Cookies are actually quite similar to my vegan almond macaron recipe. The biggest difference being that I don’t mix the batter as much, which helps the cookies keep their shape a bit better.
Aquafaba is an ingredient used in place of egg whites when making vegan meringue. Aquafaba means ‘bean water’ and is the liquid from cooked or canned beans. I use chickpea aquafaba in all of my recipes. I have heard people use other types of beans as a base, however I haven’t personally tried any others. You can use aquafaba straight from the can if you are using canned chickpeas, or you can make your own with this chickpea and aquafaba recipe.
When working with aquafaba as meringue, be sure to whip it into very stiff peaks. Soft peaks don’t hold well, and the meringue deflates easily if it is not stiff enough before it goes in the oven. A good test to see if your meringue is stiff enough, is to turn the bowl upside down: the meringue should not change shape. You will also notice that when the meringue is whipped stiff, it begins to pull away from the bowl.
- 2/3 Cups Aquafaba
- 1/4 tsp Cream of Tartar
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1 Cup Sugar
- 1 Cup Powdered Sugar
- 1 Cup Almond Flour
- Food Coloring Gel, optional
- Sprinkles, optional
- Cake Pop Sticks, optional
- In a stand mixer with a whisk attachment, whip the aquafaba on high, adding the cream of tartar when it becomes frothy. Continue whisking until soft peaks form.
- When soft peaks form, add the vanilla and almond extract, and continue whisking on high until stiff peaks start to form.
- When stiff peaks begin to form, slowly add the sugar, one teaspoon at a time.
- Add the food coloring if desired, and continue beating the meringue until it starts to pull away from the edges of the bowl and holds its shape when the bowl is turned upside down.
- In a separate bowl, sift together the powdered sugar and the almond flour.
- Sift the powdered sugar and almond flour into the meringue, and use a rubber spatula to fold the ingredients together. Do not overmix - you want the meringue to hold it's shape on the pan.
- Scoop the batter into a piping bag with a large star or flower tip.
- If you are making meringue cookie pops, place a dollop of batter on a parchment lined pan, and place the stick on the batter.
- Pipe the meringue batter onto the parchment (I piped mine in the shape of a Christmas Tree).
- Top with sprinkles, and then bake at 235°F for 30 minutes.
- Let the meringue cookies cool on the pan before transferring to a cooling rack to cool completely.
- Store in an airtight container.
When working with aquafaba as meringue, be sure to whip it into very stiff peaks. Soft peaks don't hold well, and the meringue deflates easily if it is not stiff enough before it goes in the oven. A good test to see if your meringue is stiff enough, is to turn the bowl upside down: the meringue should not change shape. You will also notice that when the meringue is whipped stiff, it begins to pull away from the bowl.
Amount Per Serving: Calories: 128Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 7mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 2g